Nourishing alcoholic beverage and process of manufacturing the same.



TnviTnn sTaTns PATENT orricn.

SUTTON BENDLE, DONALD INNES SMITH, AND THOMAS BEZLY HOUGI-ITON THORNE,

OF LONDON, ENGLAND, ASSIGNORS TO OF LONDON, ENGLAND.

BENDLES MEAT PORT SYNDICATE LIMITED,

NOURISH ING ALCOHOLIC BEVERAGE AND PROCESS OF MANUFACTURING THE SAME.

N 0 Drawing.

To all whom it may concern:

Be it known that we, SUTTON BENDLE, DONALD INNEs SMITH, and THOMAS BEzLYHoUoHToN THORNE, subjects of the King of Great Britain, and residents ofLondon, England, (whose post-oliice address is 148 Sloane street,London, England,) have. in vented certain Improvements in NourishingAlcoholic Beverages and Processes of Manufacturing the Same, of whichthe following is a specification.

This invention consists of a new or im proved preparation of anourishing wine or alcoholic fluid, in which a hydrolyzed or digestedpreparation of albumin or other protein is added to a still alcoholicfluid, as described hereinafter, the product resulting therefrom beingclear, and practically free from sediment.

The object of the present invention is broadly to obtain a nourishingstimulant in the form of a beverage, this being done by adding anutrient (for example, digested meat powder) to a stimulant (forexample, wine).

A further object is to'obtain this beverage in the form of a clear,transparent fluid, and to avoid the presence therein (apart from theusual sediment) of pieces of solid matter, which would impart anobjectionable appearance to the product. Such a beverage has not beenobtained before, the previous practice, so far as it re lates to ourinvention, consisting in the addition of a meat extract (which is astimulant but not a nutrient) to wine (itself a stimulant) the resultbeing to obtain at the best a double stimulant, though this is doubtful,for repeated analyses of products so obtained have failed to reveal anyappreciable amount of the extract. According to the present inventionhowever the albumin or protein substance remains in solution in thefluid, where its presence can be detected, if desired, by chemicalanalysis. Furthermore the resulting product has the advantage of beingpermanent, and presents moreover, both the stimulating properties of agenuine wine and the nourishing qualities of the added hydrolyzed ordigested preparation.

With reference to our said invention, the preparation aforesaid shouldcontain either albumose, peptone, syntonin, acid or alka i-Specification of Letters Patent.

Application filed August 3, 1908.

Patented June 27, 1911. Serial No. 448,675.

albumin (similar to that produced in gastric dlgestion), or it may be apowder containing one or more of these substances, and we preferably usea meat powder for our purpose. This is added to the still wine or othersuitable still alcoholic fiuid in the manner described hereinafter.Although almost any kind of still alcoholic fluid or still wine issuitable for our purpose, we prefer to employ port, sherry, Madeira orother such wines which have suflicien't alcoholic strength to keepwithout deteriorating.

In order to clearly describe our process, we will refer to a particularexample, although the quantity or proportions of the variousconstituents may be varied, and will of course depend upon requirements.For instance, we may take half an ounce of meat powder consisting of orcontaining one or more of the above-mentioned substances, and we add toit normal or neutral tartrate of potassium, in sufiicient quantity aswill neutralize or partly neutralize or remove (determinable byexperiment) the fixed nonvolatile) acid (chiefly tartaric acid andtannin in the case of wines) of ten ounces of the still wine which issubsequently added. The mixture of meat powder and neutral tartrate ofpotassium is made into a consistent paste by adding a little water andstirring thoroughly. Then, after a while,

' the still wine to be treated is poured on in small quantities at atime, stirring after each addition until the whole ten fluid ounces isadded; the fluid is kept stirred until as much meat substance aspossible is dissolved, and is then allowed to rest, and the winedecanted or filtered so that it is quite bright. Under this treatmentthe wine takes up a definite proportion of nutritive substance,according to the quantities of wine and meat substance used, which willremain permanently in solution.

Instead of using neutral tartrate of potassium to neutralize the fixedacid, we may employ the citrate or malate of potassium: or any othersuitable substance might be employed for the purpose such as an alkalior an alkaline earth.

lVe claim 1. A process for theproduction of a nourishing alcoholicfluid, consisting in mixing together a hydrolyzed or digestedpreparation of a protein, a suitable proportion of a substance adaptedto neutralize the fixed acid in the alcoholic fluid, and a suitableproportion of a still alcoholic fluid, allowing the mixture to rest, andfinally drawing 0 the said fluid together with as much of the substanceas is dissolved, substantially as described.

2. A process for the production of a nourishing alcoholic fluid,consisting in mixing together a hydrolyzed or digested preparation ofalbumin, a suitable proportion of a substance adapted to neutralize thefixed acid in the alcoholic fluid, and a suitable proportion of a stillalcoholic fluid, allowing the mixture to rest, and finally drawing oilthe said fluid together with as much of the substance as is dissolved,substantially as described. l

3. A process for the production of a nourishing alcoholic fluid,consisting in mixing into a consistent paste a hydrolyzed or digestedpreparation of albumin together with a suitable proportion of tartrateof potas sium adapted to neutralize the fixed acid in the alcoholicfluid subsequently added, then pouring on a still alcoholic fluid insmall quantities and agitating the liquid after each addition, allowingthe mixture to rest and finally drawing ofl the said fluid together withas much of the substance as is dissolved, substantially as described.

t. A process for the production of a nourishing alcoholic fluid, whichconsists in mixing together a meat powder containing albumose, peptone,a digested form of albumin, and syntonin, with a suitable proportion ofa substance adapted to neutralize the fixed acid in the alcoholic fluidwhich is subsequently added, then pouring on a still alcoholic fluid andallowing it to dissolve as much of the substance as it can take insolution, and finally drawing off the said fluid together with as muchof the substance as is dissolved, substantially as described.

5. A nourishing alcoholic beverage composed of a nutrient and astimulant, said nutrient consisting of a hydrolyzed or digestedpreparation of a protein, and said stimulant consisting of astillalcoholic fluid, the product being a clear, transparent fluid,substantially as described.

6. A nourishing alcoholic beverage composed of a nutrient and astimulant, said nutrient consisting of a hydrolyzed or digestedpreparation of albumin, and said stimulant consisting of a stillalcoholic fluid the product being a clear, transparent fluid,substantially as described.

7. A nourishing alcoholic beverage com posed of nutrients and astimulant, said nutrients consisting of albumose, peptone, a digestedform of albumin, and syntonin, and said stimulant consisting of a stillalcoholic fluid the product being a clear, transparent fluid,substantially as described.

8. A nourishing alcoholic beverage composed of nutrients and astimulant, said nutrients consisting of albumose, peptone, a digestedform of albumin, and syntonin, and said stimulant consisting of a stillwine, the 70 product being a clear, transparent fluid, substantially asdescribed.

In testimony whereof we aflix our signatures in presence of twowitnesses.

SUTTON BENDLE. DONALD INNES SMITH. THOMAS BEZLY HOUGHTON THORNE.

Witnesses ARTHUR H. STANLEY, A. L. ANNIsoN.

copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents, Washington, D. G.

